Month: September 2014

Whether it’s trying on a new pair of shoes or eating a new item from your favorite restaurant, there’s always a feeling of excitement when you try something new. Here at USDA’s Agricultural Marketing Service (AMS), we get that same feeling when we are able to create new opportunities for our nation’s producers. That’s why we’re excited to announce that AMS and our sister agency—the Food and Nutrition Service (FNS)—have launched a new pilot program for the procurement of unprocessed fruits and vegetables. …

Dunkin’ Donuts (DNKN) has offered soy milk for some time. Now that almond milk has dethroned soy as America’s most popular non-dairy milk, more customers have been demanding the nutty alternative. So starting this week, Dunkin’ Donuts will be rolling out vanilla-flavored Almond Breeze almond milk to about three-fourths of its 7,821 restaurants. …

The Wixon Foodservice Group has introduced the latest in flavors and seasonings for appetizers, driving ‘back of the house’ freshness for its customers’ business. The dips, marinades, and rubs can also be customized for use across all day parts. …

UW Horticulture professor Julie Dawson is leading a project in which vegetable breeders work with local farmers and chefs to figure out what makes vegetables taste great and then produce easy-to-grow varieties with outstanding flavor. Participating chefs receive weekly deliveries of produce that they evaluate on a 5-point scale for qualities like sweetness and texture. …